Skip to main content

FSP Lime Chicken with Currant Wehani


Serves 2
INGREDIENTS

  • 2 chicken breasts, sliced
  • juice of one lime
  • kosher salt
  • Penzey's "Florida Seasoned Pepper"
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • 1/2 large yellow onion, chopped
  • one large clove of garlic, chopped
  • blanched slivered almonds
  • 1/2 cup white wine
  • 8 oz. Wehani rice (cook acc. to package directions: 35-45 min.)
  • 1/3-1/2 cup dried zante currants

INSTRUCTIONS
  • start Wehani rice (prepare acc. to package directions, you can substitute broth for water...if using water, throw a pinch of kosher salt into the water. I also add a pat of butter.)
  • while rice is simmering, prepare chicken slices by rubbing with kosher salt and Florida Seasoned Pepper (can substitute lemon pepper), half of the lime juice, and set aside
  • in a medium frying pan with lid, heat olive oil and butter over medium heat.
  • Add onions and garlic to the pan, cooking until translucent (onions)
  • Add almonds to pan and saute for 3-4 more minutes
  • add chicken slices, browning on all sides.
  • add other half of lime juice and half of the white wine over chicken, then cover and reduce heat to medium low (simmer)
  • when most, but not all, of the liquid is absorbed by the wehani (approx. 30 min.), toss currants in with wehani, as well as the remaining white wine, and leave on heat for 5 min.
  • turn heat off under chicken--if you are using an electric range, remove the chicken from the burner
  • remove wehani from heat and allow to sit for 5-10 minutes until liquid is completely absorbed
  • serve the chicken on a bed of wehani, spooning the sauce/broth from the chicken over it, making sure to distribute almonds and onions.
I served it with a simple salad of red-leaf lettuce, orange bell pepper, green onions tossed with olive oil and champagne vinegar. Wehani is VERY aromatic and has a strong flavor, so don't dress the salad with anything too obtrusive.

Comments

  1. Well I like when I learn something. I'm curious about this new rice. I'll try to find it here in Port Credit. Thank you

    ReplyDelete

Post a Comment

Popular posts from this blog

Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

Miscellanea: Sicilian Caramelized Onions and Homemade Pita Chips

Last month, my family came to visit. My father, who has recently been getting back in touch with his Sicilian roots, is a wonderful cook and I'll admit that I've always been a little daunted cooking for people who cook really well. At any rate, we decided to have a barbeque, invited a few close friends, and I cooked...for three days. This was certainly the most cooking in which I have ever engaged for a single event. Because the attendees to our barbeque ran the gamut of dietary concerns and preferences, I wanted variety. And variety there was. The menu (aside from the meat, which we left to my dad to grill): homemade roasted peppers Sicilian caramelized onions homemade pita chips tabbouleh Amish slaw Chorizo salad watermelon and fresh mint salad To keep this blog post short and sweet, I'll only blog two recipes (the ones that are hyperlinked have been blogged before). First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usuall...

Summer Salad Marathon: Mixed Bean Salad with Tomato Dressing

I currently have us on a "meat every-other-day" plan, but my low blood sugar requires protein in almost every meal. So...I am working very hard to find ways to incorporate beans into our diet. I'm not a big fan of beans (kidney, pinto, black-eyed, lima, you name it). I tend to tolerate them, and really only enjoy black beans in Mexican food. But in my quest for optimal health, it seems practical to find a way to eat them more often. This recipe comes from one of my most-used and most-loved cookbooks, The Cook's Encyclopedia of Thirty Minute Cooking by Jenni Fleetwood. I don't really care about the "thirty minute" part (usually), but I love the variety and ease of the recipes. In addition to blanched green beans (which I love), mixed canned beans (I used pintos and black beans), celery, onion (I used red), tomatoes, fresh parsley, I also tossed in a can of whole kernel corn....mostly for color, but I really liked the little bit of sweetness that it adde...